neck and giblets from the turkey (discard the liver)
1 onion, thinly sliced
8 c low sodium chicken broth
several sprigs thyme, parsley, rosemary, or sage
1 bay leaf
turkey drippings from the roasting pan
1/2 c flour
dash of worcestershire sauce
salt and pepper
Heat a saucepan, add a few tablespoons coconut oil and the onion, neck, and giblets. Cook until browned, about 15 minutes. Add the broth and herbs, cover a simmer 2 hours while the turkey is roasting.
When the roast turkey is done and resting, pour the pan drippings into a degreasing cup. Strain the giblet broth and discard all but the broth. Pour a little of the broth into the roasting pan and stir up the browned bits. Add to the degreasing cup.
Spoon about 1/2 c of the fat from the degreasing cup into the empty saucepan. Stir in the flour, cooking until it starts browning, 4 to 5 minutes. Ladle the hot broth into the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce heat to simmer. Add the remaining pan drippings from the degreasing cup, and cook the gravy until thickened, about 10 minutes. Stir in the worcestershire sauce and adjust salt and pepper to taste.